Calabacitas

Calabacitas Recipe - Authentic Mexican Dish

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Calabacitas is a traditional Mexican dish that features zucchini as the star ingredient. This flavorful and colorful dish is a great way to enjoy the bounty of summer vegetables.

History

Calabacitas has its roots in Mexican cuisine, where zucchini is a popular vegetable used in a variety of dishes. The word "calabacitas" translates to "little squash" in Spanish, referring to the zucchini used in the dish.

Ingredients

1 tbsp canola oil
1 small onion, chopped
1 jalapeno pepper, chopped
2 lb (907 g) zucchini, thinly sliced in half rounds
0.5 cup corn kernels
0.75 tsp salt
0.5 tsp chili powder

How to prepare

In a large skillet, heat oil over medium heat until it starts to shimmer.
Add onion and pepper to the skillet.
Cook for 1 to 2 minutes, stirring occasionally, until the onion is softened.
Add zucchini, corn, salt, and chili powder to the skillet; mix well.
Cook for 5 minutes or until the zucchini is softened.
Add 3 to 4 tbsp of water, cover the skillet, and cook for an additional 2 minutes until the zucchini is soft and tender.

Variations

Add black beans or chickpeas for added protein.
Top with crumbled queso fresco or cotija cheese for a creamy finish.
Stir in diced tomatoes or bell peppers for extra flavor.

Cooking Tips & Tricks

Be sure to thinly slice the zucchini to ensure even cooking.

- Adjust the amount of chili powder to suit your spice preference.

- Feel free to add other vegetables such as bell peppers or tomatoes for added flavor and nutrition.

Serving Suggestions

Calabacitas can be served as a side dish alongside grilled chicken or fish. It can also be enjoyed on its own as a light and healthy meal.

Cooking Techniques

The key to making delicious calabacitas is to cook the vegetables until they are tender but still slightly crisp. Be sure to cover the skillet while cooking to help steam the zucchini to perfection.

Ingredient Substitutions

If you don't have zucchini on hand, you can substitute yellow squash or pattypan squash. You can also use frozen corn kernels instead of fresh.

Make Ahead Tips

Calabacitas can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish calabacitas with fresh cilantro or chopped green onions for a pop of color. Serve in colorful bowls or on a decorative platter for a visually appealing presentation.

Pairing Recommendations

This dish pairs well with a variety of proteins such as grilled chicken, shrimp, or tofu. It also goes well with rice, quinoa, or tortillas for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of calabacitas contains approximately 120 calories, making it a light and nutritious option for a meal or side dish.

Carbohydrates

Calabacitas is a low-carb dish, making it a great option for those watching their carbohydrate intake. Each serving contains approximately 10 grams of carbohydrates.

Fats

This dish is relatively low in fat, with only 5 grams of fat per serving. The canola oil used for cooking provides heart-healthy monounsaturated fats.

Proteins

Calabacitas is a vegetarian dish and is low in protein, with only 2 grams per serving. To increase the protein content, consider adding beans or tofu.

Vitamins and minerals

Zucchini is a good source of vitamins C and K, as well as potassium and manganese. This dish also provides a healthy dose of fiber and antioxidants.

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten. However, be sure to check labels for any potential allergens in the ingredients used.

Summary

Calabacitas is a nutritious and flavorful dish that is low in carbohydrates and fats. It provides a good source of vitamins and minerals, making it a healthy addition to any meal.

Summary

Calabacitas is a delicious and nutritious dish that showcases the flavors of zucchini and corn. This versatile dish can be enjoyed as a side or main course, making it a great addition to any meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Calabacitas. It was a warm summer day, and I was visiting my dear friend Maria in her small village in Mexico. We were sitting in her cozy kitchen, sipping on homemade hibiscus tea and chatting about life. Maria was in the midst of preparing a delicious meal for her family, and the aroma of garlic and onions filled the air.

As I watched her expertly chop up zucchini, corn, and tomatoes, I couldn't help but ask her what she was making. Maria smiled and told me she was making Calabacitas, a traditional Mexican dish that was a favorite in her household. Intrigued, I asked her if she could teach me how to make it.

Maria was more than happy to share her recipe with me. She explained that Calabacitas was a simple and nutritious dish that was perfect for using up any leftover vegetables in the fridge. She told me that the key to making delicious Calabacitas was to sauté the vegetables in a mixture of garlic, onions, and spices until they were tender and flavorful.

I watched closely as Maria cooked, taking mental notes of each step she took. She added a pinch of cumin and chili powder to the vegetables, giving them a rich and smoky flavor. Then she stirred in some fresh cilantro and a squeeze of lime juice, adding a burst of freshness to the dish.

When the Calabacitas were ready, Maria served them up with warm tortillas and a dollop of creamy sour cream. I took a bite and was instantly transported to a world of bold flavors and comforting textures. The zucchini was tender, the corn was sweet, and the tomatoes added a juicy burst of flavor. It was a dish that was simple yet incredibly satisfying.

After my visit with Maria, I returned home and immediately tried my hand at making Calabacitas. I followed her recipe to a tee, carefully sautéing the vegetables and adding the perfect amount of spices. When I took my first bite, I was flooded with memories of my time in Maria's kitchen. The dish tasted just as delicious as it did when she made it for me.

Since that day, Calabacitas has become a staple in my own kitchen. I make it for my family and friends, sharing the recipe with anyone who asks. I've added my own twist to the dish over the years, experimenting with different spices and vegetables to create a version that is uniquely mine.

I've come to realize that recipes are more than just a list of ingredients and instructions. They are a way to connect with others, to share a piece of ourselves through the food we create. And for me, Calabacitas will always hold a special place in my heart, reminding me of the day I learned to make it from my dear friend Maria.